Ingredients:-
3 paua, removed from their shells and cleaned (or approx 380–450g minced paua),
25g of butter,
1 tsp of olive oil,
1 small onion, finely diced,
3 cloves of garlic, minced,
1 1⁄2 cups of cream,
Salt and pepper to taste,
METHOD:-
If you are using whole paua, clean thoroughly.  Remove the teeth and stomach sac completely and rinse them thoroughly under cold running water.
To tenderise the whole paua, place them on a wooden chopping board, cover them with a tea towel, and gently pound them on both sides with a meat tenderiser. Take note the edges tend to be tougher.
If you prefer minced paua, chop them into smaller pieces and run them through a mincer or a high-speed blender. For sliced paua, either leave them whole or cut them in half lengthwise, then thinly slice them (5 mm) using a sharp knife.
Heat the butter and olive oil in a frying pan over medium heat.
Add the diced onion and minced garlic and cook until they become softened without browning.
Add the paua and sauté them, stirring and turning frequently to ensure even cooking. Depending on whether you’re using minced or sliced paua, this should take approximately 10 mins. Avoid over-browning; the goal is to cook them until they are tender to the bite.
Pour in the cream and bring it to a boil, then reduce the heat to low and let it simmer until it thickens slightly. This should only take a few mins.
Season with salt and pepper to your taste and serve immediately!
Delicious with hot fried bread.